Deviled Eggs "Chickens"

Ingredients

8 eggs

mayonnaise

salt

pepper

mustard

olives

carrots

Place the eggs in a saucepan with cold water. Bring to a boil over medium heat, stirring gently occasionally (this should leave the yolk in the center of the egg). Bring to a boil and simmer for about 2 minutes.

Cover tightly and turn off the heat. Let sit for 25 minutes. Carefully transfer the eggs to a bowl of ice water and let sit for another 5-10 minutes.

Peel the eggs, rinse under cold water, and dry with a paper towel. Trim a thin layer of the white from one side so the future chicken can stand. Use a curved knife to cut off a third of the egg and remove the yolk (you may need to cut the inside of the yolk with the knife and scoop it out with a spoon to avoid damaging the white).

 Make the stuffing from the yolks: mix them with mustard and mayonnaise, and season with salt and pepper to taste. Fill the whites with the prepared mixture and seal with the cut-off "cap." Attach two cut olive circles for the "eyes," pressing them lightly into the filling.

Insert two thin carrot or bell pepper sticks into the center of the olive for the "pupil."

Make "legs" from the carrots and secure them to the bottom.

Enjoy!